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Barbecued Pork Strips

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Submitted by dyamondlite

YIELD

4 servings

PREP

25 min

COOK

65 min

READY

90 min

Ingredients

2 907.2
POUNDS G PORK
boneless butt
Marinade
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT
2 3E+1
TABLESPOONS ML RICE WINE
or dry sherry
2 3E+1
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML GARLIC
minced
1 15
TABLESPOON ML BROWN BEAN SAUCE *
1 15
TABLESPOON ML HOISIN SAUCE
1 15
TABLESPOON ML RED BEAN CURD *
1 5
Basting liquid
3 45
TABLESPOONS ML HONEY
or malt sugar
3 45
TABLESPOONS ML WATER
boiling

Directions

Cut the piece of pork butt in half. Cut the two halves into ¾ inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator.

Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of ¼ inch.

Roast the pork at 350℉ (180℃) for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into ½-inch slices. Arrange the pork slices on a platter.

Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 571 35% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 544mg 23%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 134g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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